The Sonnebergbaude in Waltersdorf is located in the middle of the Zittau Mountains, just a few steps away from the hiking trails around the Lausche. For centuries, the traditional house has been a place for travelers, hikers and those seeking relaxation. Today, Alexander Fichte is the second generation to run the family business. In this interview, he explains why his homeland has drawn him back to Upper Lusatia, why regional cuisine is once again gaining in importance and how Upper Lusatian, Bohemian and Polish influences are combined on his menu.
Mr. Fichte, the Sonnebergbaude has a long history. How did you yourself grow into the family business?
The Sonnebergbaude is a family business. My mother and her husband ran the hotel before reunification and then mastered the turbulent time after reunification with all its challenges. A lot was rebuilt and renovated so that the house could continue to develop. I myself came back to the region in the early 2010s and we took over the Sonnebergbaude in 2013.
Was it clear to you early on that you would continue the business one day?
Not necessarily. As a young person, you have lots of ideas and plans that are constantly changing. But at some point, the desire to live here in the region again and build something here became stronger. The feeling of home and family played a big role in this. As our own family grew and we already had three children, the desire to put down roots became even stronger.
What does the Sonnebergbaude mean to you today?
For me, it is a feel-good place and at the same time a piece of regional history. The Sonnebergbaude has been at this location for around 360 years. Its architecture alone makes it a perfect fit for Upper Lusatia and reflects the typical surrounding landscape. For locals, this is immediately associated with a sense of home, and for guests from outside the region, this architecture has something special and recognizable about it. Added to this are the natural surroundings, the rural structure and the direct proximity to the nature park - that's what makes this place special.
The Lausche is practically on your doorstep. How important is the nature around the Sonnebergbaude to you?
Very important. We are a hiking hotel and many guests come to us for this very reason. The hiking trails start right outside the door, and many guests are now also out and about on their bikes. I'm also often out and about myself, sometimes accompanying guests or company groups on outdoor activities and I'm regularly out and about on the Lausche. This environment is simply part of the Sonnebergbaude.
What role does cuisine play in your hotel?
A big one. Nowadays, many guests not only want a good night's sleep, they also want to enjoy regional cuisine. That's why we consciously focus on cuisine that reflects Upper Lusatia. At the same time, we see ourselves as a border region. For me, culinary delights do not end at the border. That's why, in addition to typical Upper Lusatian dishes, you'll also find Bohemian and Polish influences on our menu.
How does that manifest itself in concrete terms?
We have classic Upper Lusatian dishes such as Stupperle, Teichelmauke or game goulash from regional hunters on the menu. At the same time, we also work with partners from the region and beyond. For example, we source excellent Bohemian dumplings or pierogi from producers with whom we have been working for years. This results in a cuisine that is rooted in the region and yet shows the cultural diversity of the border region.
You have been observing developments in gastronomy for years. Has the view of regional cuisine changed?
Definitely. I have the feeling that there is more demand for regional cuisine today than there was ten years ago. There was a time when everything had to be as exotic or extravagant as possible. Today, many guests once again want dishes that have something to do with the region. That's why we have even highlighted our regional dishes on the menu as "local food". Even classic dishes such as homemade brawn with fried potatoes are very well received.
How would you describe Upper Lusatian cuisine to someone who has never tried it before?
It tends to be down-to-earth and honest cuisine. Cabbage, sauerkraut or hearty components often play a role. Many dishes are simple, but very tasty. It's a cuisine that fills you up and is strongly linked to tradition.
Do you have a favorite dish from Upper Lusatia?
I'm more of a meat lover. Goulash with Bohemian dumplings or with Stupperle is definitely one of my favorites.
Nowadays, however, guests often expect vegetarian or vegan options. How do you deal with this?
We actively adapt to this. We clearly mark vegetarian and vegan dishes on the menu and offer various alternatives. We also encourage our guests to address any intolerances or special requests directly. This applies both to restaurant guests and to our hotel guests at breakfast.
Speaking of breakfast: does it now play a bigger role than it used to?
Yes, absolutely. In the last ten to fifteen years in particular, breakfast has gained enormously in importance. Many guests today attach great importance to a balanced and high-quality breakfast. As a hotel, you can really score points with this. We've also noticed that it's not just overnight guests who are coming, but that people are meeting up for breakfast - before a hike, for example. People then sit together comfortably, drink coffee and start the day in a relaxed manner.
How do you come up with new ideas for the menu?
Suggestions actually come from the whole team. Of course, the kitchen works intensively with me on the final design of the menu, but ideas often come about through discussions with each other. That's important to us.
Many restaurants are struggling with staff shortages. Do you feel that too?
Yes, definitely. Finding qualified specialists in particular remains difficult. This is a major challenge for many businesses. At the same time, however, we are also noticing that the working environment is becoming increasingly important. Of course, money plays a role, but many people today also pay attention to whether they feel comfortable in the team and enjoy coming to work.
When you think about the future - what do you wish for Upper Lusatia?
I would like Upper Lusatia to be perceived even more strongly as a tourist region - and not just in Germany. The landscape, the culture and also the cuisine have incredible potential. It would be great if people knew Lusatia not just from the weather report in future, but as an attractive travel destination.
And when you have time off - where do you like to eat?
When we're on vacation, we always try out the regional cuisine of the area. When we are in Scandinavia, we eat Scandinavian food, in the south we tend to eat Italian or Croatian food. For me, this interest in regional cuisine doesn't end at home. That's what makes food exciting.